786 KEBAB AND CURRY

6-1D: .04(6)(i)Observed fried chicken, three pans of various fried chicken pieces dishes, pizza, mango custard, rice pudding and fries all on time control that were not labeled with start and end time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) discarded all items that were not labeled.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) dishes holding above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items.

SECOND REPEAT VIOLATION OF SAME CODE PROVISION

6-1B: .04(6)(f)Observed multiple TCS items holding below 135F. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded items.

SECOND REPEAT VIOLATION OF SAME CODE PROVISION

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 11/17/2025.

2-2D: .06(2)(o)Observed plastic container in handwashing sink upon entry to kitchen. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Container was removed and sink was cleaned.

5-1B: .04(5)(h)Observed curry chicken and cream of wheat reheating on the stove that were not 165F when finished. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P) Corrective Actions: PIC (person in charge) had items placed back on stove to reheat until 165F.

6-1A: .04(6)(f)Observed an entire prep cooler that held 4 containers of hummus, cooked lamb dish, cooked chicken dish, tandori chicken and cooked onions and tomatoes that were all holding above 41F. On the buffet line, there were 2 different yogurt sauces and cooked lentils that were above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Everything was discarded.

6-1B: .04(6)(f)Observed cooked rice and cream of wheat that were not holding above 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded rice and reheated the cream of wheat to 165F.

6-2: .04(6)(g)Observed cream of wheat, cooked goat, cooked mixed veggies and cooked lentils that were prepared yesterday that did not have a date mark on them. There was also an entire freezer (3 full drawers) of cooked samosas that were not date marked (made 11/2). Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were marked with date prepared.

8-2B: .07(6)(g)Observed the only quat sanitizer made with a concentration that well exceeded 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC remade solution to correct concentration per label of sanitizer.

15A: .05(6)(a)Observed a prep cooler with an ambient air of 65F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The prep cooler had gotten turned off. PIC turned prep cooler was turned back on and did reach 41F by end of inspection (all food was discarded).

15C: .05(7)(a)2,3Build up of debris under hood. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Could not correct on-site. Please correct by 11/17/2025.

16B: .06(2)(r)Observed pipes for 3 compartment sink that were flooding when PIC let out the sanitizer water. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Could not correct on-site. Please correct by 11/17/2025.

4-2B: .05(7)(a)1Observed dishes with food debris left on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had dishes cleaned.

12A: .04(4)(u)Observed bakery items (non TCS - time/temperature control for safety) that were placed by bar in an uncovered fashion. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved food to under the sneeze guards.

2-2B: .03(5)(j)1&2Observed drinks (energy drink, water bottle and coffee mug) in unapproved containers stored on the prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (person in charge) moved items to store appropriately.

3-1C: .04(1)Observed hair in hummus on the prep line. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: PIC discarded hummus.

14C: .05(6)(r)Observed facility re-using yogurt containers for other sauces and spices. Single-service and single-use articles may not be reused. (C) Corrective Actions: Could not correct on-site. Please correct by 1/24/2025.

15A: .05(1)(a)Facility is using cardboard and aluminum to line shelves in storage room and in kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC removed items from shelves.

15C: .05(7)(a)2,3Observed build up under vent hood. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 1/24/2025.

4-2B: .05(7)(a)1Observed a build up of debris in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 9/23/24.

THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION

6-1A: .04(6)(f)Observed mutliple TCS (time/temperature control for safety) food items that were holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

THIRD CONSECUTITVE VIOLATION OF SAME CODE PROVISION

11C: .04(6)(c)Observed at least six pans of frozen food that were thawing on the prep counter. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC (person in charge) placed into walk-in cooler.

15A: .05(6)(a)Observed one cooler cooler above 41F (drink cooler by soda machine). Another cooler was leaking water into a pan (by the stove). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 9/23/24.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

17C: .07(5)(a),(b)1,2,3Observed a build up of debris in walk-in cooler. There are at least ten broken tiles in kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct walk-in cooler by 9/23/24. The tiles must be corrected by 12/13/2024.

18: .07(2)(m)Observed a hole to the outside on the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Could not correct on-site. Please correct by 9/23/24.

4-2B: .05(7)(a)1Observed the ice machine with black mold-like substance and pink slime on the internal left top part. *SECOND CONSECUTIVE VIOLATION. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //

6-1A: .04(6)(f)Observed multiple/time temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

15A: .05(6)(a)Observed prep cooler next to the stove not working properly. The right side is holding temperatures of 41F of below, however, the left side is holding temperatures above 41F. Also observed standing water at the bottom of the cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: //

15B: .05(3)(h),(i)Quat test strips available in the facility are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: //